<![CDATA[How to seal off collagen or natural casing]]>I’ve been trying to watch videos on how to stuff the casing but nothing I’ve seen shows how to seal off the beginning or the end of the casing. Can someone explain it for a beginner?

]]>https://waltonsdev.nodebb.com/topic/3535/how-to-seal-off-collagen-or-natural-casingRSS for NodeFri, 11 Sep 2026 19:38:21 GMTFri, 05 Mar 2021 16:50:40 GMT60<![CDATA[Reply to How to seal off collagen or natural casing on Mon, 08 Mar 2021 13:26:26 GMT]]>smokinbubba sorry didn’t think about your name when I posted the comment was on my tablet at the time and didn’t realize that it posted more than once

]]>https://waltonsdev.nodebb.com/post/32657https://waltonsdev.nodebb.com/post/32657Mon, 08 Mar 2021 13:26:26 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Sun, 07 Mar 2021 23:36:21 GMT]]>craigrice hey now, easy on the bubba comments.😋

]]>https://waltonsdev.nodebb.com/post/32632https://waltonsdev.nodebb.com/post/32632Sun, 07 Mar 2021 23:36:21 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Sun, 07 Mar 2021 21:59:22 GMT]]>Are we taking about buba size brats?

]]>https://waltonsdev.nodebb.com/post/32626https://waltonsdev.nodebb.com/post/32626Sun, 07 Mar 2021 21:59:22 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Sun, 07 Mar 2021 20:49:14 GMT]]>twilliams said in How to seal off collagen or natural casing:

typical brat size is 32-35mm

That’s the size I use for just about every sausage except the ones I like in sheep casing. It’s such a versatile size–small enough for sandwich or wrap but large enough for slicing.

That said, I like larger casings for sausages I know will be sliced, when I want more of a chew to it, or when I want that sort of “sausage on a stick at the county fair” feel to it.

]]>https://waltonsdev.nodebb.com/post/32613https://waltonsdev.nodebb.com/post/32613Sun, 07 Mar 2021 20:49:14 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 22:42:24 GMT]]>32mm snack sticks. Mmmm. A chunk of pepperoni will do.

]]>https://waltonsdev.nodebb.com/post/32493https://waltonsdev.nodebb.com/post/32493Fri, 05 Mar 2021 22:42:24 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 22:12:26 GMT]]>PapaSop That’s name of that tune. Some people like ft long hotdogs. I do!!! I’ll make 6” brats fm time to time if I can find the hoagie rolls (brochen). To match

]]>https://waltonsdev.nodebb.com/post/32485https://waltonsdev.nodebb.com/post/32485Fri, 05 Mar 2021 22:12:26 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 22:00:11 GMT]]>JoeB
#32mm snack sticks? Bigger than a Cuban cigar. Wow.
I’m using 30-32 for brats. 19 for sticks.
twilliams made this last batch a little longer than your standard store brat. A couple of co-workers I gave some to were like, they’re longer than the bun. Yep… That was the plan.

]]>https://waltonsdev.nodebb.com/post/32482https://waltonsdev.nodebb.com/post/32482Fri, 05 Mar 2021 22:00:11 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 21:58:36 GMT]]>twilliams processing meat is a science. Making sausage is an Art. 🙂

]]>https://waltonsdev.nodebb.com/post/32481https://waltonsdev.nodebb.com/post/32481Fri, 05 Mar 2021 21:58:36 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 21:38:55 GMT]]>Tex_77 —. 8 years in Europe… That’s the way I like them, that’s the way I remember them. Don’t think it would be healthy to tell a German butcher his sausage is the wrong size. 😟

]]>https://waltonsdev.nodebb.com/post/32478https://waltonsdev.nodebb.com/post/32478Fri, 05 Mar 2021 21:38:55 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 21:33:09 GMT]]>twilliams Again my friend its you labor of love. I only use fresh casing. So they very in size. I have 22mm sheep’s for hotdogs and breakfast sausage and. 32-35 for old fashioned Bockwurst, Brats. and early 1900’s hotdogs. It is whatever you want it to be. No rules here, just how you want to make it. You should make sausage in the memory of the way you think it should be.

]]>https://waltonsdev.nodebb.com/post/32477https://waltonsdev.nodebb.com/post/32477Fri, 05 Mar 2021 21:33:09 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 21:29:32 GMT]]>Tex_77 typical brat size is 32-35mm. You should see them when i accidentally make them longer than should be…more like dino from the flinstones size brats.

]]>https://waltonsdev.nodebb.com/post/32476https://waltonsdev.nodebb.com/post/32476Fri, 05 Mar 2021 21:29:32 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 21:34:32 GMT]]>twilliams I think Jon said once that normal brat size is 28-32mm. The size of brats you are making must be Fred Flintstone size brats!

]]>https://waltonsdev.nodebb.com/post/32475https://waltonsdev.nodebb.com/post/32475Fri, 05 Mar 2021 21:34:32 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 21:18:46 GMT]]>twilliams All depends on the hog. BTY. I was joking 🙃

]]>https://waltonsdev.nodebb.com/post/32474https://waltonsdev.nodebb.com/post/32474Fri, 05 Mar 2021 21:18:46 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 21:09:46 GMT]]>JoeB i couldnt imaging using a brat casing for snack sticks. However for brats i run 35-38mm. So is the 32mm more of a hotdog? Or are hot dogs like 26mm?

]]>https://waltonsdev.nodebb.com/post/32473https://waltonsdev.nodebb.com/post/32473Fri, 05 Mar 2021 21:09:46 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 21:07:08 GMT]]>JoeB well… they are 19mm not 22mm. They are fabulous, but i have used nothing but 19mm so i guess i dont know what the differences are between the others

]]>https://waltonsdev.nodebb.com/post/32472https://waltonsdev.nodebb.com/post/32472Fri, 05 Mar 2021 21:07:08 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 19:54:24 GMT]]>twilliams Don’t know where you get the “patience” to work with the 22mm casings… My snack sticks are 32mm… OH wait, i must be making sausage.

]]>https://waltonsdev.nodebb.com/post/32466https://waltonsdev.nodebb.com/post/32466Fri, 05 Mar 2021 19:54:24 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 19:54:22 GMT]]>Same here, tie a knot in beginning and leave about 6 inches at the end to knot it.

]]>https://waltonsdev.nodebb.com/post/32465https://waltonsdev.nodebb.com/post/32465Fri, 05 Mar 2021 19:54:22 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 19:45:13 GMT]]>tstehlik 20210129_192003.jpg
Better pic

]]>https://waltonsdev.nodebb.com/post/32464https://waltonsdev.nodebb.com/post/32464Fri, 05 Mar 2021 19:45:13 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 19:43:16 GMT]]>tstehlik 20210227_164953.jpg
Sorry for the blurry pic, my phone dont focus anymore

]]>https://waltonsdev.nodebb.com/post/32463https://waltonsdev.nodebb.com/post/32463Fri, 05 Mar 2021 19:43:16 GMT<![CDATA[Reply to How to seal off collagen or natural casing on Fri, 05 Mar 2021 19:59:05 GMT]]>tstehlik I do the knot for a start, but twine (butcher) for the end or blow-outs…If you run a casing and have a blow-out hard to knot. Tie off the break with twine, cut it out and happy dance. Another method is after the casing is on the horn, purge the air from the stuffer then tie the end open end with a piece of twine. Saves pricking 😎

]]>https://waltonsdev.nodebb.com/post/32462https://waltonsdev.nodebb.com/post/32462Fri, 05 Mar 2021 19:59:05 GMT